Description
A vibrant salad bursting with fresh summer flavors, featuring cheese tortellini, zucchini, and creamy burrata.
Ingredients
Scale
- 20 oz cheese tortellini
- 2 zucchini, chopped
- 4 scallions, chopped
- 1 cup corn (frozen fire-roasted, canned or grilled)
- 1/2 red onion, thinly sliced
- 6 oz arugula
- 1–2 burrata balls (4 oz each)
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 clove garlic, crushed
- Salt & pepper to taste
Instructions
- Cook the tortellini as instructed on the package. Once done, drain and set aside.
- Heat a large skillet on medium heat with about 2 tablespoons of olive oil.
- Add in the diced zucchini and chopped scallions. Sauté for about 10-12 minutes until browned. Lightly season with salt and pepper.
- Prepare the vinaigrette by combining all dressing ingredients in a jar. Shake well until emulsified.
- In a large salad bowl, add arugula and thinly sliced red onion. Toss with half of the dressing.
- Fold in the cooked tortellini, sautéed zucchini and scallions, and corn. Toss with remaining dressing.
- Top with burrata balls before serving. Finish with a sprinkle of black pepper.
Notes
This salad can be made a day in advance without the burrata for best texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 5g
- Sodium: 255mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 30mg